Oatmeal Bread

This tender high-rising bread has catapulted to the front of the line when it comes to favorite snacks! On its own it’s pretty darn awesome; when paired with my homemade apple butter or another one of my fruit spreads, it’s freaking ahhhhhh-mazing!

Oatmeal Bread (adapted from King Arthur)    my changes are noted with an asterisk

3 cups King Arthur unbleached bread flour

1 cup rolled oats

2 Tbsp clarified butter *

1 1/2 Tsp salt

3 Tbsp Agave*

2 Tsp active dry yeast

1 1/4 cups lukewarm milk

1/3 cup golden raisins*

1/3 cup currents*

**dissolve yeast in a bit of warm milk before adding to ingredients.

In a large bowl combine all ingredients and mix untill you form a shaggy dough. Knead dough for approximately 10 minutes until it is smooth. Place the dough in a lightly greased bowl, cover and allow it to rest for about an hour; it will become very puffy, but may not double in size.

Transfer dough to a lightly oiled surface and shape it into a log. Place log into a lightly greased loaf pan, cover and allow dough to rise for an additional 60-90 minutes, or until it has crested 1-2 inches above the rim of the pan.

Bake the bread in a preheated 350°F oven for 35-45 minutes. If the bread begins to brown too quickly, tent it with a piece of aluminum foil for the remaining 10 minutes of baking.

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2 Comments

Filed under Baking, Vegetarian

2 responses to “Oatmeal Bread

  1. Kathi Weiss

    I don’t have clarified butter or agave. Do you think I could just use regular butter and honey? I think I will try this in my bread machine tomorrow.

    • Absolutely, you can use brown sugar also. As for the bread machine, I would only use it for the dough cycle, then bake it in the oven. I think this will get too big for a machine! Enjoy!

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